EFFECTS OF HOT‐BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 769-772
- https://doi.org/10.1111/j.1365-2621.1980.tb07445.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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